Description
This quick and healthy pesto veggie sandwich features fresh mozzarella, juicy tomatoes, crisp cucumbers, and a creamy pesto-mayo spread on toasted whole-wheat bread. Perfect for a light lunch or dinner!
Ingredients
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1 tablespoon pesto
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1 tablespoon mayonnaise
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2 slices whole-wheat sandwich bread, toasted
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1 small tomato, sliced (about 3½ ounces)
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1 ounce sliced fresh mozzarella cheese
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⅓ cup sliced cucumber (about 2 ounces)
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½ cup baby kale or arugula
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1 tablespoon balsamic glaze
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Freshly ground pepper, to taste
Instructions
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Mix pesto and mayonnaise in a small bowl until combined.
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Spread the pesto-mayo mixture on one side of each toasted bread slice.
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Layer tomato, mozzarella, cucumber, and baby kale or arugula on one slice.
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Drizzle with balsamic glaze and season with black pepper.
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Top with the second slice of bread, spread side down.
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Cut in half and serve immediately.
Notes
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For extra crunch, toast the bread in a skillet with a little olive oil.
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Use spinach or baby greens as substitutes for kale/arugula.
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Add avocado or grilled vegetables for more variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich / Lunch
- Method: No-cook, Toasting
- Cuisine: American / Mediterranean-inspired